Tomato-Olive Bread
Here’s an unusual bread that teams beautifully with many kinds of soup. Try this with anything from hearty bean soups to light, brothy ones. Use your favorite kind of olive; it works well with most any variety.
Recipe information
Yield
makes 1 loaf, about 12 slices
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
Combine the first 8 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and add the rice milk and oil. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
Step 3
Fold in the tomato and olives. Pour the batter into a lightly oiled 9-by-5-by-3-inch loaf pan. Bake for 45 to 50 minutes, or until a knife inserted into the center of the loaf tests clean. Let cool until just warm, then cut into slices to serve.
Nutrition Information
Step 4
Per slice (12 slices per loaf):
Step 5
Calories: 130
Step 6
Total fat: 4g
Step 7
Protein: 4g
Step 8
Fiber: 3g
Step 9
Carbohydrate: 22g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 218mg
